10
The effects of dishes
on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the
way they transmit heat to the food inside
them.
A Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking
and underneath browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and
coloured exterior and dark, heavy utensils
increase cooking and underneath
browning.
Do not rest anything on the bottom of
the oven: dripping-pan, baking sheet,
casseroles, oven dishes, tinfoil or
anything else during operation, since
this could cause stagnation of the
heat and damge the enamel of the
oven.
Fig. 7
Telescopic Shelf supports
The oven has four shelf levels. The shelf
positions are counted from the bottom of the
oven as shown in figure 7.
l Mod. OK 201 W:
Shelf levels 2 and 4 are fitted
with telescopic shelf supports,
to allow en easier operation
when inserting or removing the
shelves.
l Mod. OK 201 X:
Shelf levels 1, 2 and 4 are fitted
with telescopic shelf supports,
to allow en easier operation
when inserting or removing the
shelves.
- Pull the right and left hand
telescopic shelf supports
completely out, as shown
in figure 8.
- Place the shelf or the grill
pan on the telescopic shelf
supports, then gently push
them all inside the oven
(Fig. 8).
Fig. 8
FO 2296
FO 2297
OK 201 W
OK 201 X
Do not attempt to close the oven door if the telescopic shelf supports are not
completely inside the oven. This could damage the door enamel and glass.
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